Physical and sensory quality of hommos preserved with combined gamma radiation and refrigeration

Amr, Ayed; Al-Qadiri, Hamzah M.; Saleh, Mohammed; Shahein, M.

doi:10.1016/j.radphyschem.2017.09.003

Cited by 3 publications

(2 citation statements)

References 18 publications

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“…In the current study, the lightness, redness and yellowness of hummus samples were not affected by irradiation. Similar results were also obtained by Amr et al (2018) who found that irradiation doses of up to 2.5 kGy have not affected the color parameters of hummus. The slight decrease in redness or increase in yellowness in this study could be due to the direct breakdown of chlorophyll and carotenoid pigments in hummus or their oxidation by generation of reactive oxygen species (ROS) during irradiation.…”

Section: Discussionsupporting

confidence: 88%

Inactivation of stressed Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes in hummus using low dose gamma irradiation

Olaimat

Al‐Nabulsi

Osaili

et al. 2022

Journal of Food Science

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Hummus is a popular dip in the Middle East region prepared by mixing the boiled chickpeas with tahini and other ingredients, and because its consumption has increased world-wide some notoriety has developed following an increase in the incidence of hummus-related illness outbreaks and recalls. The objectives of the current research were (i) to study the efficiency of low dose gamma irradiation to inhibit Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in hummus, and (ii) to assess the effect of environmental stresses namely cold, heat, and desiccation on the resistance of these pathogens to gamma irradiation. The samples of hummus were prepared and then individually inoculated with approximately 7.0 log CFU/g of unstressed or cold-, heat-, or desiccated-stressed cocktail cultures of each of E. coli O157:H7, S. enterica, and L. monocytogenes. The inoculated samples were then exposed to gamma irradiation at doses of 0.1 to 0.6 kGy. The numbers of unstressed E. coli O157:H7, S. enterica, and L. monocytogenes were decreased by 0.6-3.9, 0.7-2.9, and 1.0-3.0 log CFU/g, respectively, by irradiation treatment. The resistance of E. coli O157:H7 to gamma irradiation was not affected by desiccation, heat, and cold stresses. However, the pre-exposure of S. enterica and L. monocytogenes cells to these stresses reduced their resistance toward gamma irradiation.

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Section: Discussionsupporting

confidence: 88%

Inactivation of stressed Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes in hummus using low dose gamma irradiation

Olaimat

Al‐Nabulsi

Osaili

et al. 2022

Journal of Food Science

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“…Color changes in products may be induced by several factors, including the action of such enzymes as polyphenol and other oxidase and chlorophyllases. Although enzymes in hummus are inactivated by heat treatment during the boiling of chickpeas and roasting of sesame seeds, some enzymatic activity may persist [ 52 ]. Güzel and Sayar outlined [ 53 ] the factors that can influence the color of foods during processing.…”

Section: Resultsmentioning

confidence: 99%

A Study of Physical, Chemical, and Sensory Characteristics of Novel Legume Dips

Makhloufi,

Yamani

2024

International Journal of Food Science

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There is a consensus among experts and consumers that pulses are a good source of nutrients and fiber. In a traditional hummus recipe, chickpeas are the major ingredient. The present study is aimed at developing new legume dips by exchanging chickpeas (Chd) with dry green (Gld) and red lentils (Rld), dry white beans (Wbd), and dry green peas (Gpd). Presoaking, boiling, proximate composition, pH, energy, color measurement, and sensory evaluation were conducted on the dips using chickpea dip (hummus) as a control. One-way ANOVA was used to determine the differences between the dips. The results revealed significant differences in the proximate composition of legume dips. The protein content of the five samples ranged between 7.46% and 9.19%, while the values varied from 8.59% to 10.93% in fat, 3.88% to 6.54% in crude fiber, 14.48% to 15.51% in carbohydrates, 171.95 to 195.13 in energy, 1.55% to 1.76% in ash, and 63.35% to 66.90% in moisture. These variations could be attributed to the type and composition of each legume, the soaking and boiling process, and the tahini added during the preparation. pH ranged between 4.5 and 4.7. The color measurement indicated that the five legume dips could be considered bright products (high L∗>67), with a positive color valuebluered-green and yellow-. Significant differences (p≤0.05) were observed in the legume dips sensory evaluation, and the red lentil dip was the most acceptable with results comparable to the chickpea dip; it was followed by the green lentil, white bean, and green pea dips. These results highlight the feasibility of commercial production of legume dip that promotes human health and gives consumers more choices.

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Non-thermal shelf-life extension of fresh Hummus by High Hydrostatic Pressure and refrigeration

Shahein,

Albawarshi,

Al-khamaiseh

et al. 2024

Preprint

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Consumers are interested in fresher and minimally processed ready to eat foods, therefore this work aimed to investigate the efficacy of the of HHP of 600MPa for 6 minutes against Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7 in fresh hummus samples, and to study the significance of the combined treatment of HHP and refrigeration on the shelf life of Hummus samples. Results showed that a treatment of HHP at 600MPa for 6 minutes was able to achieve more than 5 log reductions of the tested pathogens, and about 4 logs for aerobic plate count (APC) and Yeast and Mold (YM), respectively. Moreover, pathogens remained undetectable during the period of refrigerated storage for 1 year, while APC and YM were increased to log 2.32 and <1 log, respectively. After 52 weeks of refrigerated storage, HHP treated samples showed no significant differences in respect to sensorial properties of hummus samples and remained microbiologically within the “High quality” standards according to the microbiological criteria of ready to eat foods.

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Physical and sensory quality of hommos preserved with combined gamma radiation and refrigeration

Cited by 3 publications

References 18 publications

Inactivation of stressed Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes in hummus using low dose gamma irradiation

Inactivation of stressed Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes in hummus using low dose gamma irradiation

A Study of Physical, Chemical, and Sensory Characteristics of Novel Legume Dips

Non-thermal shelf-life extension of fresh Hummus by High Hydrostatic Pressure and refrigeration

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